How To Make Cream Biscuits In Less Than 15 Minutes
Source The Kitchn.com
Earlier today we featured a how-to on a traditional buttermilk biscuit.
They're
a stand-by classic, but not our household favorite. From start to finish,
mixing
and baking, these cream based (no frozen butter to hassle with) biscuits
take
less than 15 minutes and are so light and fluffy — well there just aren't
words...really.
This recipe mixes up in 1 bowl, with very few ingredients, doesn't involve
the
freezing of butter or other special procedures. It's simply mix, cut, bake
and
done, the only thing that might take a few extra minutes is your oven to
pre-heat!
What You Need
Ingredients
2 cups all purpose flour
2 1/2 teaspoons sugar
2 teaspoons baking powder
3/4 teaspoon kosher salt
1 1/2 cups heavy cream (divided)
Equipment
Parchment Paper
8"x8" Metal Pan
Parchment Paper
Instructions
1. Prep & Preheat: Place a layer of parchment paper across the bottom and
up 2
sides of an 8"x8" pan. Preheat oven to 425°F degrees.
2. Mix Dry Ingredients: In a medium bowl, mix together dry ingredients and
stir
with a whisk to combine.
3. Add Cream: Stir in all but 1/4 cup cream. Dump onto floured work surface
and
add remaining cream to the dry bits left in the bowl, scrape out and add to
dough already on counter. Knead briefly (30 seconds) until dough comes
together.
4. Form Dough: Shape dough into a long rectangle and cut in half
length-wise and
then cut each piece into 4 pieces horizontally (see picture above).
5. Bake: Place in oven on middle rack for 15-18 minutes until golden.
Additional Notes
This recipe comes together super quick and because of its cream base, has
the
ability to hold extra add-ins if you so desire. A cup of shredded cheddar
or
some chives are nice, but no matter what, this biscuit is prime for a good
slathering of butter fresh out of the oven!
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